Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Remove mixture to a large bowl. Stir in flours. Stir in orange rind and juice. Roll 1 tablespoon of mixture into a 5cm log. Shape into a crescent. Gently press almonds on top. Place on prepared tray. Repeat with remaining mixture and almonds.

Step 3

Bake for 20 to 25 minutes or until firm and just starting to brown. Remove from oven. Cool on trays.

Step 4

Serve crescents dusted with icing sugar.

Store orange shortbread crescents in an airtight container in a cool, dark place for up to 5 days.

Variations: To make lemon shortbread crescents, replace orange rind and juice with lemon. You could also top them with finely-chopped pistachios or macadamias. For an extra indulgence, drizzle shortbread crescents with melted dark chocolate. Nutrition information is per crescent.

made 2 mixtures of this recipe today, made more than 60 bikkes/shortbread.. only comments are----i think 125 g of flaked almonds is way too much as i only used about 1/4 cup of it; & a bit fiddly putting on the flaked almonds. didn't bother w/ the icing sugar anymore as hubby isn't a fan of it on bikkies/ cakes. but, all in all, it tasted yummy. next time i bake these, i'll add a bit more of grated orange rind as the orange didn't even tasted in the bikkies. nice recipe, easy to make! >,